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(NJFDMA) Recipe: Summer Squash with Cherry Tomatoes
Summer Squash with Cherry Tomatoes
Serves 6
Description:
Simplicity is the best way to showcase the delightful fresh flavor of locally harvested summer produce. This simple sauté is great served alongside just about anything from the grill and its dressy enough for evening entertaining. Fantastic with grilled salmon, swordfish or tuna steaks!
Ingredients:
- 1 ½ pounds summer squash
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons chopped fresh dill
- 3 tablespoons butter, cut into several pieces
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- ¼ teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
Directions:
Wash the squash and slice into ½ - inch thick rounds. Leave whole if using baby patty pan squash.
Put the squash in a skillet and add 2 tablespoons of water. Brink to a simmer over medium-high heat, cover and allow the squash to steam until barely tender, about 4 minutes. Drain off any excess liquid.
Return the squash to the skillet and add the remaining ingredients. Stir and toss gently and place over medium-high heat. Cover and allow to steam until hot, about 3 minutes. Season to taste with additional salt and pepper as desired.
Serve hot.
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